Julia Koch
Warm, hearty, and packed with rich Italian flavors, Crockpot Italian Meatball Soup is a cozy comfort food perfect for busy weeknights or slow Sunday dinners. This soup brings together juicy meatballs, tender pasta, and a robust tomato broth all slow-cooked to perfection. The best part? Your crockpot does most of the work while the aroma fills your kitchen with the savory scent of home-cooked goodness.
With minimal prep and a blend of pantry staples, this dish is not only satisfying but also incredibly versatile. Whether you’re feeding a crowd or meal prepping for the week, it’s a fuss-free recipe that delivers big on flavor. Garnish it with freshly grated Parmesan and chopped parsley for that extra touch of homemade indulgence.
Ingredients for Crockpot Italian Meatball Soup
- 1 (24 oz) bag of frozen Italian-style meatballs
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 cup small pasta (like ditalini, shell, or gnocchetti)
- ½ cup grated Parmesan cheese (plus more for garnish)
- Fresh chopped parsley, for garnish
Step 1: Sauté the Aromatics
Start by heating the olive oil in a skillet over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. This step enhances the depth of flavor in the soup base before everything goes into the crockpot.
Step 2: Assemble in the Crockpot
Transfer the sautéed onions and garlic to your crockpot. Add the frozen meatballs, crushed tomatoes, diced tomatoes, and beef broth. Sprinkle in the Italian seasoning, crushed red pepper flakes (if using), and season with salt and pepper to taste. Stir everything together to combine.
Step 3: Slow Cook to Perfection
Cover the crockpot and cook on low for 6–7 hours or high for 3–4 hours. This allows the flavors to meld beautifully and the meatballs to become incredibly tender.
Step 4: Add Pasta Toward the End
About 30 minutes before you’re ready to serve, stir in the pasta. Switch the crockpot to high (if it isn’t already) and cook until the pasta is al dente, usually about 20–30 minutes. Be sure to stir occasionally to prevent sticking.
Step 5: Garnish and Serve
Just before serving, stir in the grated Parmesan cheese for an extra layer of richness. Ladle the soup into bowls and top with more Parmesan and fresh parsley. Serve with crusty bread or a side salad for a complete meal.
Storage Instructions
Crockpot Italian Meatball Soup stores beautifully and is ideal for leftovers. Allow the soup to cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or microwave in short intervals, stirring in between.
For longer storage, you can freeze the soup for up to 3 months. However, note that the pasta may soften over time in the freezer. For best results, consider freezing the soup without the pasta and adding freshly cooked pasta when reheating.
Estimated Nutrition
Per 1½ cup serving (estimated):
- Calories: 340
- Protein: 20g
- Carbohydrates: 28g
- Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Fiber: 4g
- Sugar: 7g
- Sodium: 890mg
Nutritional values may vary based on specific brands and portion sizes.
Frequently Asked Questions
1. Can I use homemade meatballs instead of frozen ones?
Absolutely! Just pre-cook them before adding to the crockpot to ensure they hold their shape.
2. What pasta works best in this soup?
Small pasta shapes like ditalini, mini shells, or gnocchetti work great. Avoid long noodles which may overcook or become too soft.
3. Is this recipe spicy?
The soup has a mild kick if you include the crushed red pepper flakes. You can omit it for a milder version.
4. Can I make this soup vegetarian?
Yes! Use plant-based meatballs and swap the beef broth for vegetable broth.
5. What can I serve with this soup?
Crusty Italian bread, garlic knots, or a fresh green salad pair beautifully with this hearty soup.
6. How can I thicken the broth?
Let the soup simmer uncovered for a bit or mash a few meatballs and stir them in. A sprinkle of Parmesan also helps add richness.
7. Can I cook this on the stovetop instead?
Yes, simmer everything in a large pot for about 30–40 minutes, adding the pasta during the last 10 minutes.
8. How do I prevent the pasta from soaking up too much liquid?
For make-ahead meals, cook and store the pasta separately, then add it just before serving.
Crockpot Italian Meatball Soup
- Total Time: 8 minute
- Yield: 6–8 servings
Description
A hearty and comforting soup filled with tender Italian-style meatballs, rich tomato broth, and perfectly cooked pasta. This crockpot dish is effortless to prepare and bursting with flavor, making it perfect for weeknight dinners or meal prepping.
Ingredients
1 (24 oz) bag of frozen Italian-style meatballs
1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
4 cups beef broth
1 (14.5 oz) can diced tomatoes
1 ½ teaspoons Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 cup small pasta (like ditalini, shell, or gnocchetti)
½ cup grated Parmesan cheese (plus more for garnish)
Fresh chopped parsley, for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 4–5 minutes. Stir in garlic and cook for another 30 seconds.
- Transfer onion and garlic mixture to the crockpot. Add frozen meatballs, crushed tomatoes, diced tomatoes, and beef broth.
- Stir in Italian seasoning, red pepper flakes (if using), salt, and black pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- About 30 minutes before serving, stir in the pasta. Switch to high heat (if needed) and cook until pasta is al dente.
- Stir in grated Parmesan cheese before serving.
- Serve hot, garnished with more Parmesan and chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup